Description
Fudgy brownies topped with silky chocolate ganache and fresh strawberries for a decadent dessert.
Ingredients
For the Brownie Base:
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1 cup (2 sticks / 226g) unsalted butter
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2 cups (400g) granulated sugar
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4 large eggs (room temperature)
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1 tsp (5mL) pure vanilla extract
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1 cup (120g) all-purpose flour (spooned & leveled)
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1 cup (85g) unsweetened cocoa powder (Dutch-process preferred)
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½ tsp (3g) fine sea salt
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1 tsp (4g) baking powder
For the Chocolate Ganache Topping:
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1 cup (170g) semi-sweet chocolate chips (or chopped chocolate)
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½ cup (120mL) heavy cream (or whipping cream, 35% fat)
For the Strawberry Layer:
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1 pint (340g) fresh strawberries, hulled and halved (about 12–14 medium berries)
Instructions
Brownies
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Prep: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
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Melt Butter: Microwave 1 cup butter in 30-sec bursts until smooth.
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Mix Wet: Whisk in 2 cups sugar, then 4 eggs (one at a time) and 1 tsp vanilla.
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Dry Mix: In another bowl, whisk 1 cup flour, 1 cup cocoa powder, ½ tsp salt, and 1 tsp baking powder.
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Combine: Gently fold dry into wet. Spread in pan. Bake 25–30 min (toothpick = few crumbs). Cool fully.
Chocolate Topping
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Strawberries: Wash, hull, halve, and pat dry 1 pint strawberries.
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Ganache: Heat ½ cup heavy cream until simmering, pour over 1 cup chocolate chips, wait 2 mins, then whisk smooth. Cool 10 mins.
Assemble
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Top Brownies: Pour ganache over cooled brownies, then arrange strawberries.
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Chill: Refrigerate 2+ hours to set. Lift out with parchment and slice.
Notes
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Butter: Use unsalted to control saltiness. For extra fudginess, brown the butter first (cool slightly before using).
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Cocoa Powder: Dutch-process yields a richer flavor, but natural works too.
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Chocolate Chips: High-quality (e.g., Ghirardelli or Callebaut) melts smoother. Dark chocolate (70%) can substitute for less sweetness.
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Strawberries: Must be dry after washing to prevent ganache from seizing.
Best within 3 days. Substitute berries or chocolate as desired. For clean cuts, chill knife before slicing.
- Prep Time: 20 mins
- Chill Time: 2 hours
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 brownies
- Calories: ~220 kcal
- Sugar: 18g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g